This recipe also works well with Cantanzaro Herbs in place of the Za’Atar Seasoning.
For marinade: Mix all ingredients together in a sealed jar and shake well to combine. For salad: Cook orzo pasta according to package directions (about 8 to 9 min. for al dente). Drain and rinse with cold water. Place in large bowl to cool and stir in ¼ cup olive oil to prevent sticking. While pasta cools, prepare vegetables. Once pasta is cool, stir in vegetables, parsley, feta, pine nuts, lemon juice and zest and marinade. Cover and chill in refrigerator for a minimum of 1 to 2 hours. Sprinkle with truffle salt just before serving.
*Leave out feta if making dish to sit out for a party. Add cooked chicken to make into a main dish. Marinade can also be used to prepare grilled or roasted poultry, fish and vegetables.